Ingredients
- 12 tablespoons unsalted butter, divided
- 3 cups peeled and 1/2-inch-diced boiling potatoes (4 potatoes)
- 12 extra-large eggs
- 22 ounces ricotta cheese
- 1 pound 2 ounces Gruyère cheese, grated
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/4 cups chopped fresh basil leaves
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
Preparation
Step 1
Preheat the oven to 350 degrees. Butter and flour a 12 x 18 x 1½” half sheet pan.
Melt 4 tablespoons of the butter in a 12-inch sauté pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 8 tablespoons of butter in a small sauté pan and set aside.
Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyère, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
Distribute the potatoes over the bottom of the sheet pan. Pour the egg mixture over the potatoes and spread evenly. Bake the frittata until it is browned and puffed, 30 to 35 minutes. Allow the frittata to cool and cut into 20 single-serving squares.